← Back to Search Results
English
Peach Melba

Photo by: Shutterstock, stock photo of a similar dish.
Comments: 0
 

Recipe

Auguste Escoffier created this dish for opera singer Dame Nellie Melba when he was head chef of the Savoy Hotel, London.

Yield: 4 servings
Prep time: &Nbsp;20 Mins
Cooking time: 25 Mins

Ingredients

  • 1½ cups granulated sugar
  • 4 peaches
  • 9 oz (250g) raspberries
  • 1 tbsp confectioner's sugar
  • 1 tbsp fresh lemon juice
  • 1 tsp arrowroot or cornstarch
  • 4 scoops vanilla ice cream

Directions

1. Put the sugar in a saucepan and add 2½ cups water. Bring slowly to the boil, ensuring all the sugar has dissolved before it boils. Lower the heat and simmer for 5 minutes.

2. Meanwhile, dip the peaches in boiling water for 15–30 seconds and peel off the skins. Put the peaches in the syrup and cook over a low heat, turning occasionally, for 15 minutes, or until tender.

3. Put the raspberries, confectioner's sugar, and lemon juice in a saucepan. Mix the arrowroot with 2 tbsp water and add to the pan. Bring to a boil, then strain through a sieve. Taste and add more sugar or lemon juice, if required. Let the peaches and raspberry sauce cool. Cut each peach in half and remove the pit.

4. To serve, place a scoop of ice cream in each dish, put 2 peach halves on top, and pour over some of the cold raspberry sauce.

Variation

Pear Melba

Although this is not authentic, you can use 4 pears instead of the peaches. Peel the pears, cut each in half and remove the cores and stalks. Poach, as for the peaches, and serve in the same way.

Notes

Freezing Information: freeze the raspberry sauce for up to 6 months.


© 2008 Dorling Kindersley

Note from Cookstr's Editors

A scoop is equivalent to 1/2 cup.

 

Nutritional Information

Nutrients per serving (% daily value)

533kcal (27%)
54mg (2%)
116g
7g
8g (12%)
0g
5g (23%)
2g
1g
29mg (10%)
107g
4g
37mg
517mg
103mcg RAE (3%)
28mg (47%)
110mg (11%)
1mg (5%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

nigella-express Nigella Express
by Nigella Lawson
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
a-new-way-to-cook A New Way to Cook
by Sally Schneider
food-to-live-by Food to Live By
by Myra Goodman
desserts-4-today Desserts 4 Today
by Abby Dodge
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
west-coast-cooking West Coast Cooking
by Greg Atkinson
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
american-masala American Masala
by Suvir Saran
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
mexican-everyday Mexican Everyday
by Rick Bayless
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
raos-cookbook Rao's Cookbook
by Frank Pellegrino
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?